Season the meat with salt and pepper. Warm the sunflower oil in a large stockpot and sauté the meat on all sides, until it browns. Add the vegetable cube, some salt and pepper and then cover with hot water and simmer until meat is tender and the water evaporates. Next, clean the carrots. In a large pan heat the butter and add the carrots and onions. Sprinkle them with sugar and cook until they are glazed, turning them continuously until they are even in color. Place the glazed onions and carrots into the stockpot with the meat and mix well. Garnish with seasonings and serve.